- 2 bags Butter Toffee Foodie Fuel Snacks
- T. Coconut oil
- 2 cups pecans, soaked in 2 cups water for 2 to 4 hours
- 1 can coconut cream + 2 T. of the coconut water (drain all coconut water off the top except for approximately 2 T. and retain the rest of the liquid for other recipes)
- 1/3 cup coconut palm syrup
- 3 T. Collagen
- 1 teaspoon vanilla extract
- 1 T. Psyllium Seeds
- 6 medjool dates, pitted
- 4 T. maple syrup
- ¼ t. Himalayan salt
- ½ t. Bragg’s liquid aminos (optional)
- Sliced apricots and pecans for decorating the pie
Melt the coconut oil over low heat in a small pan. While the coconut oil is melting, add 2 bags of the Coconut Vanilla Foodie Fuel Snacks to your food processor using the S-blade. Chop the Foodie Fuel Snacks to break up the squares into a powder, but do not over process. Add the melted coconut oil and continue to mix for 2-3 minutes until the oil is thoroughly mixed in. Spray a glass pie pan with coconut oil to prevent sticking and then press the mixture into the pie pan to form the crust. Set aside.
Clean the food processor well. Melt the coconut cream and coconut water on medium in a sauce pan on the stove. Stir the coconut cream to the point where it is beginning to steam and stir in the Collagen, until it dissolves, being careful not to burn it (by stirring constantly). Remove from the stove and let it cool for 10 minutes. Drain the pecans and add them to the food processor. Chop pecans until they are a paste. Add the coconut cream to the pecan paste and process to smooth consistency. Add the pitted dates, coconut syrup, maple syrup and vanilla to the mixture. Blend well. Scrape down the sides of the food processor to assist blending. Add the psyllium seeds, salt and Bragg’s liquid amino acids. Blend to make a smooth consistency. Pour into the pie pan on top of the crust. Chill for at least 3 hours. Decorate with fruit and pecans, serve and ENJOY! You can serve with a whipped topping of your choice and it’s Delicious!
If you want to make this a vegan pie you can omit the collagen and use 3 T. of psyllium as a replacement. Just add the coconut cream and coconut water directly into the food processor after you process the pecans into a paste, along with the other ingredients.